Anyone have a kick-ass corned beef and cabbage recipe? - GoFuckYourself.com

uno · 03-17-2008, 11:01 AM

Preferably cooked in a pressure-cooker.

I have a pre-brined brisket in the fridge and I'm trying to decide on the best/fastest way to cook it for me and some friends.

Peaches · 03-17-2008, 11:06 AM

Mine's sitting in a crockpot with pickling spices and apple cider. Not sure about a pressure cooker - haven't even seen one since I was a kid

but "pressure cooker corned beef and cabbage" in Google pulls up a ton of recipes. Enjoy

uno · 03-17-2008, 11:10 AM

Yah of course I UTFS, but was looking for personal experiences.

Paco, of Large Cash. · 03-17-2008, 11:17 AM

The oven can take around 4-hours (varies on size of brisket). A pressure cooker will reduce cook time, but I am not sure of the out come.

I prefer slow roasting the slab in a barbecue.

Best of luck and enjoy the green libations.

After Shock Media · 03-17-2008, 12:30 PM

Ya add your brisket to your pressure cooker with about 3 cups cooking liquid. (water, beer, cider, etc). Slice up a medium onion and toss that in there. Toss in your pickling spices (about 1 tsp), about 10-12 peppercorns (roughly a tsp), 1-3 bay leaves depending on your tastes (I go for 2), then I personally add about an extra 1/2 tsp mustard seeds (optional).

Lock lid, crank to high to bring to pressure, reduce heat to maintain pressure. Cook about 50-55 minutes. Let pressure come down naturally (do not run under cold water or fast vent). Remove meat & onions and set aside.

Add your cabbage wedges to the pressure cooker. Lock up lid, bring to pressure, reduce heat to maintain pressure. Cook approx 2-3 minutes. Quick release the pressure (running water or quick vent *becarfull of steam).

Your done.

Optionally you can add some potatoes and carrots at first stage. People often insist on white Irish (Idaho) potatoes, personally I like small reds whole with some skin removed.

Lastly quality brown mustard, beer, and bread are a must with this meal.

03-17-2008, 11:01 AM	#1
uno RIP Dodger. BEST.CAT.EVER Industry Role: Join Date: Dec 2002 Location: NYC Area Posts: 18,450	Anyone have a kick-ass corned beef and cabbage recipe? Preferably cooked in a pressure-cooker. I have a pre-brined brisket in the fridge and I'm trying to decide on the best/fastest way to cook it for me and some friends. __________________ -uno icq: 111-914 CrazyBabe.com - porn art MojoHost - For all your hosting needs, present and future. Tell them I sent ya!

03-17-2008, 11:10 AM	#3
uno RIP Dodger. BEST.CAT.EVER Industry Role: Join Date: Dec 2002 Location: NYC Area Posts: 18,450	Yah of course I UTFS, but was looking for personal experiences. __________________ -uno icq: 111-914 CrazyBabe.com - porn art MojoHost - For all your hosting needs, present and future. Tell them I sent ya!

03-17-2008, 12:30 PM	#5
After Shock Media It's coming look busy Join Date: Mar 2001 Location: "Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn". Posts: 35,299	Ya add your brisket to your pressure cooker with about 3 cups cooking liquid. (water, beer, cider, etc). Slice up a medium onion and toss that in there. Toss in your pickling spices (about 1 tsp), about 10-12 peppercorns (roughly a tsp), 1-3 bay leaves depending on your tastes (I go for 2), then I personally add about an extra 1/2 tsp mustard seeds (optional). Lock lid, crank to high to bring to pressure, reduce heat to maintain pressure. Cook about 50-55 minutes. Let pressure come down naturally (do not run under cold water or fast vent). Remove meat & onions and set aside. Add your cabbage wedges to the pressure cooker. Lock up lid, bring to pressure, reduce heat to maintain pressure. Cook approx 2-3 minutes. Quick release the pressure (running water or quick vent *becarfull of steam). Your done. Optionally you can add some potatoes and carrots at first stage. People often insist on white Irish (Idaho) potatoes, personally I like small reds whole with some skin removed. Lastly quality brown mustard, beer, and bread are a must with this meal. __________________ [email protected] ICQ:135982156 AIM: Aftershockmed1a MSN: [email protected]

03-17-2008, 11:06 AM	#2
Peaches Old broad Join Date: Oct 2002 Location: Away Posts: 13,933	Mine's sitting in a crockpot with pickling spices and apple cider. Not sure about a pressure cooker - haven't even seen one since I was a kid but "pressure cooker corned beef and cabbage" in Google pulls up a ton of recipes. Enjoy

03-17-2008, 11:17 AM	#4
Paco, of Large Cash. Confirmed User Join Date: Jun 2002 Location: --> . <-- Posts: 2,267	The oven can take around 4-hours (varies on size of brisket). A pressure cooker will reduce cook time, but I am not sure of the out come. I prefer slow roasting the slab in a barbecue. Best of luck and enjoy the green libations.